Tag: #ThrowbackThursday

Bacon and Cheddar Cheese Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Yield:

Makes 14 to 18 servings.

Ingredients:

8 cups milk, divided

1 tablespoon salt $

2 cups uncooked stone-ground white grits

1 cup unsalted butter

4 large eggs, lightly beaten $

2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)

Grilled pork chops and steaks — and other typical dude foods — are pretty much a gimme for Father’s Day. So we polled a bunch of our dad friends and decided to find out what they really want to eat on Father’s Day. Did they want dude food? Did they want something else? Some of…